Banana Cake / Muffins

[jax]

I know that dessert recipes are (for the most part) vegetarian... but this one is so good it is worth mentioning here

This recipe is from Bette Hagman’s cookbook, “The Gluten-Free Gourmet Makes Dessert”. Lots of ingredients but so worth it!! My modifications for this cake recipe are at the bottom... and pictures of the result

Banana Cake

Note: For a lighter cake, separate the eggs and add yolk to creamed mix. Beat whites to soft peaks and fold in gently after the flour and liquids are mixed.

2 cups Four Flour Bean Mix
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
2 tsp Egg Replacer
½ tsp salt

1/3 cup buttermilk
1 cup bananas (about 2 large bananas)
1 tbsp lemon juice

½ cup (one stick) margarine
1 1/3 cups sugar

3 eggs (see note)
1 ½ tsps Vanilla, Butter, & Nut Flavoring or vanilla

2 tbsp finely chopped pecans or walnuts

Preheat oven to 350. Grease a 9” x 13” oblong cake pan or two 8” round pans and dust lightly with rice flour.

In a medium bowl, whisk together the flour mix, xanthan gum, baking powder, baking soda, Egg Replacer and salt. Set aside.

In a smaller bowl, stir together the buttermilk, mashed bananas and lemon juice.

In the bowl of your mixer, cream the margarine and sugar until creamy. Add the eggs, one at a time, beating until smooth and fluffy. Add the flavoring. Add half the dry ingredients and half the banana mixture. Beat just until smooth. Repeat with the second half. Beat about 1 minute (don’t overbeat). Stir in the nuts and spoon into the prepared pan(s). Bake approximately 40 minutes for the 9” x 13” pan, 30 minutes for the 8” round pans, or until a tester comes out clean and the edges of the cake separate slightly from the pan.

Cool before serving. You may cut the cake in the oblong pan into squares and top with whipped cream (with a couple fresh banana slices for decoration) or frost it or the 2-layer cake with a favorite cream or cream cheese icing and top with 2 tablespoons of finely chopped nuts. Makes 16-20 servings.

Nutrients per serving:
Calories 220
Fat 6g
Cholesterol 30mg
Sodium 200mg
Carbs 33g
Protein 2g

Bette Hagman’s flour mix for 3 cups (recipe calls for 2) is :

Four Flour Bean Mix

Garfava bean flour 2/3 cup
Sorghum flour 1/3 cup
Tapioca starch 1 cup
Cornstarch 1 cup

I prefer to use a mixture that I created myself for recipes that call for a GF mix... it hasn’t failed me I keep it in a big jar for when I need it. These measurements make up 5 ½ cups:

Hemp flour ½ cup
Brown rice flour 2 cups
White rice flour 1 cup
Tapioca starch 1 ½ cups
Cornstarch ½ cup

My modifications
- I made 12 muffins instead of a cake - I wanted to see if this recipe turned out better than the other I had been using for banana muffins – and yes, this one is so much better!! (the source of the other recipe will remain nameless )
- Didn’t have buttermilk – used milk with some lemon
- Only added 1 cup sugar instead of 1 1/3
- Didn’t put nuts or icing on top… instead, added ¾ cup chocolate chips to the mix

My dad, a non-Celiac, asked if these were really gluten-free because they taste so good and the texture is perfect. I think they’re even BETTER than how I remember gluteny banana muffins.

Enjoy!!

[edgeyveggie]

Those look great!! !!

[MySuicidalTurtle]

Those do look yummie, Jax.